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How to cook beef meat so that it is soft. boiled beef

Step 1: prepare the ingredients.

Very important in this dish. right choice beef, preferably fresh and medium fat. Most the best choice- brisket, butt or rump.
First, rinse the meat under running cold running water and dry it with paper towels. kitchen towels. Then we put on cutting board and we clean from the film, veins, fat, as well as small bones that could remain on the beef after cutting the carcass.
Then we send the meat into a deep saucepan and fill it with purified water 1.5–2 centimeters above its level. Then we shift this product back to the board, and put the dishes with the liquid on a strong fire.

In the meantime, we peel all the vegetables indicated in the recipe and wash them together with the sprigs of greens in cold water. If desired, cut each of these ingredients into 4-6 parts and put in a deep bowl. We also put on kitchen table the right spices and salt.

Step 2: prepare boiled beef.

When the water in the pan boils, we very carefully lower a piece of beef into it and add a bay leaf, as well as two types of peppers, black and allspice, to the gurgling liquid.
After boiling again, cook the meat over high heat, constantly removing gray foam from the surface of the liquid with a slotted spoon - coagulated protein.
As soon as the foam stops appearing, reduce the fire level to the smallest. We cover the pan with a lid so that a small gap remains, and cook the beef in this way one hour.

After the required time has elapsed, add the prepared vegetables, herbs, salt to taste to the pan and continue to cook the meat at a low boil for another 35–45 minutes or until completely soft. Total cooking time may vary 1.5 to 2.5 hours, it all depends on the size, variety, youth and fat content of beef!

After the meat is completely boiled, turn off the stove and leave it to cool in the broth. Then we take it out, put it on a clean cutting board, cut it across in layers from 5 millimeters to 1 centimeter thick and serve the beef on a plate to the table.

Step 3: serve boiled beef.

Boiled beef is served warm or cold. After cooking, the meat can be used for any purpose, to make a filling for baking, serve as a cut or main course, and also prepare salads. Very often, along with meat, deep bowls with beef broth and plates with crackers are placed on the table. Enjoy delicious, familiar and very easy to prepare food!
Enjoy your meal!

If you are preparing meat for cutting, salad or as a second course, be sure to put it in hot boiling water, and if you need a rich broth, then in cold;

Vegetables that remain in the broth can be rubbed through a sieve or chopped in a blender and prepared on their basis as a vegetable sauce for meat;

A set of spices can be supplemented with cinnamon, cloves, dried or fresh basil, star anise;

Very often, sweet peppers, dried mushrooms, celery stalks and garlic are added to all the above vegetables;

Optionally, 15 minutes before the meat is fully cooked, you can add a pinch of monosodium glutamate to the pan - a flavor enhancer;

When choosing meat, be careful! Fresh beef has a bright red color, soft fibrous texture and nice smell. At the same time, her fat is soft, white or slightly creamy in color. Do not buy old beef, it is difficult to digest, especially for a child's body!

Beef, unlike pork, is in great demand in many countries, since it is less fat, it is used to prepare many meat dishes, but at the same time it is more difficult and longer to cook, in particular, to cook, so in this article we will figure out how to how long to cook beef in a saucepan or slow cooker so that the meat turns out juicy, soft and tastier.

How long to cook beef for?

The cooking time of beef is quite long, since cow meat is tough and in order to become soft, it must be cooked for a long time (for soup or borscht, or as finished product for use). The speed of cooking beef depends on which part of the carcass the meat is taken from, as well as on the size of the piece itself (a whole piece is cooked or cut into small pieces). Let us consider in more detail how much to cook beef meat until cooked in various ways:

How much to cook beef so that it becomes soft and juicy in a pan? A whole piece of beef must be boiled in a saucepan for 1-2.5 hours after boiling water (cooking time depends on the size of the piece).
How long to cook beef in small pieces? Beef cut into small pieces can be cooked in a saucepan for 1 hour after boiling water.
How long to cook beef for soup on the bone / without the bone? To get a tasty and rich broth for soup or borsch, beef meat must be cooked for an average of 1.5-2 hours after boiling water in a saucepan.
How long to cook beef in a slow cooker? In a slow cooker in the "Stew" mode, a piece of beef can be cooked until cooked in 1.5-2.5 hours.

Having learned how much time it takes to cook beef, we will further consider the cooking process itself, as well as various tricks and secrets of cooking beef meat so that it turns out juicy, soft and tasty.

How to cook beef in a pan so that it is soft and juicy?

Ingredients: beef - 1 kg, water - 1.5 l, salt - 1 tsp, bay leaf - 1-2 pcs, black peppercorns - 3-4 pcs, allspice peas - 1-2 pcs.
Total cooking time: 1 hour 20 minutes, preparation time: 20 minutes, cooking time: 1 hour.
Calories: 254 calories (per 100 grams of product).
Cuisine: European. Type of dish: meat dish. Servings: 4.

The most common way to boil beef deliciously is to cook it in a saucepan, while in order for the meat to turn out soft and juicy, and the broth to be light and rich, you need to know certain secrets of its cooking. Let's take a closer look at how to properly cook beef in a saucepan on the stove:

If the meat was frozen in the freezer, then the day before cooking it must be thawed by moving it from the freezer to the common compartment of the refrigerator, while it is advisable to leave it in a plastic bag so that it does not dry out.
Next, you need to thoroughly rinse the piece of meat in cold running water, then cut out the veins, film and bones (if any) from it and divide it into several parts if the piece of beef is large.
We choose a pot that is suitable in size, pour cold water into it in a proportion of 1.5 liters of water per 1 kg of meat and bring to a boil over high heat.
Add spices to boiling water (bay leaf, black and allspice peppers peas), salt to taste and, if desired, add a whole peeled onion and carrots so that the broth is more fragrant in the end, and put the prepared piece of beef.
Further, it is important to monitor and remove the resulting foam with a skimmer or a tablespoon in time (before the water boils again in the pan), because if it is not removed, the broth will not be transparent and more cloudy.
After boiling the water in the pan again, reduce the heat so that the water does not boil much and cook the beef meat for 2-2.5 hours (if the piece of meat is large) or 1-1.5 hours if the meat is cut into small pieces. Cover the pot while cooking.
As you cook, we monitor the water level in the pan (with long cooking, the water may boil away, so you have to add hot boiled water as needed).
At the end of cooking, we check the meat for readiness by piercing it with a knife (if the meat is cooked, it will be soft and the knife will easily cut through it, and there will also be no blood on the cut).
Ready-cooked beef meat is recommended not to take out their pans for 15-20 minutes after cooking (after the pan is set aside from the stove), so that the meat is infused and more tasty, soft and juicy.

Note: After cooking, the meat will be juicier if you cook it in a whole large piece, and not cut into small pieces.

How to cook beef in a slow cooker?

It is convenient to cook a small piece (pieces) of beef in a slow cooker so that it evenly has time to boil and become soft and tasty. The sequence of cooking beef in a slow cooker is as follows:

We prepare the meat for cooking (defrost it in advance, if it was frozen, rinse, remove the veins and film, and also cut into small pieces).
We put the prepared meat in the bowl of the multicooker, fill it with water so that it completely covers the meat and turn on the multicooker to the “Extinguishing” mode, set the timer for at least 60-90 minutes.
After the water boils in the slow cooker, open it and remove the resulting foam, then add salt to taste (an average of a teaspoon), and spices (bay leaf, peppercorns).
After a beep at the end of cooking, we check the beef for readiness by piercing one of the largest pieces with a knife and if it is ready, we take it out of the slow cooker, if not, set it to cook for another 20-30 minutes.

Answers to popular questions on the topic, how to cook beef?

What is the best part of beef to cook? More tender after cooking will be meat from the back, shoulder blades, neck of the cow.
Do I need to drain the first broth when boiling beef? The first broth when cooking beef is drained if they want to get a more dietary broth + it is believed that if it is drained, harmful substances that could be contained in the purchased piece of beef leave.
How much does beef boil when cooked? Beef is on average boiled down by 40% after cooking.
Why dark broth when boiling beef? When boiling beef, a dark and cloudy broth is obtained if at the very beginning you do not remove all the resulting foam from the surface of the water, which eventually settles and makes the broth darker.
When to salt beef meat when cooking? When cooking beef, it is better to salt the water in the pan at the beginning of cooking (after the meat was placed in water, the water boiled and you removed all the resulting foam), this is especially true if a large piece of beef is cooked (the meat will have time to salt during cooking and will not fresh taste).
Why is beef red after cooking? In this case, if the meat is red inside, then it has not yet been cooked, and if it remains completely red after a long time of cooking, then something is wrong with the meat and it is better not to eat it.

In conclusion to the article, it can be noted that knowing how to cook beef correctly and how much to make it soft and juicy, you can cook delicious dietary meat for any side dish or rich and fragrant soup broth. Your reviews and helpful tips, how much time and how tasty it is to boil beef in a piece or parts (for soup, broth, as a ready-made dish or for salad), leave in the comments to the article and share it on social networks if it was useful to you.

Fresh beef weighing 0.5-1 kilogram should be cooked for 1-1.5 hours. If the beef was frozen - cook for one and a half hours.

In a slow cooker you need to cook beef in the “Stew” mode for 1 hour, in a double boiler- also 1 hour.

What you need to know about cooking beef?

During cooking, after 10-15 minutes, a white foam forms, which must be removed, we need a clean broth.
How do you know the beef is ready? Boiled beef should be soft, not "rubber", it is well pierced with a knife.
The cooking time of beef directly depends on the freshness of the meat and its "youth", so young meat is cooked for 30-40 minutes, and old (or frozen) - 1 hour.
Calorie boiled beef per 100 grams - 250 kcal.
Boiled beef is considered healthier than fried beef, as it retains useful components.

How to defrost beef?

You can defrost beef in the following ways:

Take the meat in a bag and lower it into warm water (it is absolutely impossible to use hot water, the meat will go bad).
You can defrost meat in the microwave if you have a defrost or quiet cooking mode.
And the last way. Transfer the piece of meat from the freezer to the refrigerator. In this case, the defrosting speed will be about a day.

How delicious to cook beef?

Ingredients:

Beef - 0.5 kg

Potato - 0.5 kg

Onion - 1 joke

Butter - 30 grams

Tomato sauce - 1 can (70-100 grams)

Water - 1.5 liters

Bay leaf - 2 leaves

Vegetable oil (can be olive oil) - 2 tablespoons

Salt and pepper - to taste

How to cook delicious beef

If the beef has been frozen, defrost.
Cut a piece of meat into small cubes (1.5 centimeters each).
Peel the onion and chop finely, also peel the potatoes and cut into cubes (2 centimeters each).
Preheat the pan, where we will cook the beef, pour vegetable oil and add a piece of butter.
When the butter has melted, add the chopped onion.
Fry the onion over low heat without a lid for 5 minutes.
Put the cubes of meat and fry it for 7 minutes, stirring constantly.
Put potatoes, bay leaf, tomato, salt and pepper in the fried onion and meat. Pour everything with water and cook everything over low heat under a closed lid for 40 minutes.

Here we figured out how and how much to cook beef.

Beef is a balanced source of collagen, elastin, easily digestible protein, iron, zinc, vitamin B12 and many others. useful substances. It is considered lean and contains less fat than chicken. How much to cook beef to make the meat juicy and tender?

Cooking time

To determine how much time to cook beef, use the following hint:

a fresh whole piece weighing 0.5–1 kg for second courses is cooked for 1–2.5 hours after boiling;
beef for second courses, cut into pieces, boiled for 1 hour;
fillets are boiled on the broth for 1.5–2 hours after boiling.

Cooking time varies depending on the quality of the product. A piece of young tenderloin can be cooked in 1 hour, and the old one will have to be boiled for up to 3 hours.

Beef preparation

For cooking, you can use fresh chilled beef or frozen after thawing. To prepare for cooking a piece that you took out of freezer, put it in a plastic bag. Keep in the refrigerator until it thaws. In the refrigerator, 1 kg of beef is thawed for about 24 hours.

To speed up this process, place the meat wrapped in a plastic bag in a bowl of cool water. Hot water might ruin it.

In the microwave, the meat will defrost quickly, but there is a risk of overheating it around the edges. Therefore, defrost correctly: at minimum power or in defrost mode. Periodically take out the tenderloin, turn it over, check the degree of heating.

When the beef is thawed, wash it and put it on the bottom of the dish in which you are going to cook it, fill it with water. For soup, water is poured into 3/4 or 4/5 of the pot. If the beef goes to main courses, the liquid should cover it by only 2 cm.

in a saucepan

Cooking in a saucepan allows you to achieve a soft texture of meat and get a light, rich broth. Use cookware with a thick bottom, enamel or cast iron. The rules for cooking beef for first and second courses are different.

For soup

For soup, beef on the bone is used, it gives a more fragrant and rich broth. Parts of the brisket, shoulder blade, subscapular region are also suitable for soups.

Cooking technique:

Defrost and rinse the product, cut off the veins, film, separate the flesh from the bone, cut large pieces into pieces.
Put the meat and bones in the pan, pour cold water. If you take 3.5–4 liters of water per 1 kg of the product, you will get a broth of the usual consistency. By reducing the amount of water to 1.25 liters, you will cook a concentrated broth that will need to be diluted with water.
Heat the beef over high heat. When steam begins to rise from the pot, reduce the heat. The water should only boil occasionally. Remove the foam during the cooking process.
Cook the product under the lid for 1 hour. Check doneness with a fork: if the meat is tough, you will need to cook for another 30 minutes and then check it again. Salt the broth at the end of cooking.
When the beef is cooked, take it out of the pot and strain the liquid.

If you want to get a dietary broth, cook on the second water. To do this, put the beef in a saucepan, pour in the liquid, bring to a boil over medium heat. Drain the first broth and then cook according to the above technology.

For a fragrant and rich soup, choose beef on the bone.

For salad and appetizers

As an independent dish or an ingredient for salads and appetizers, beef is cooked with seasonings and vegetables that emphasize its taste and aroma. For simple recipe you will need the following ingredients:

onion - 1 pc.;
boneless beef - 600 g;
bay leaf - 3 pcs.;
cloves - 1 bud;
allspice - 3 pcs.;
black peppercorns - 5 pcs.

Cooking technology:

Boil water and lower the tenderloin into it, wait for it to boil again and remove the foam.
Put the peeled onion and spices, if necessary, remove the foam again.
Cook over low heat for 50 minutes covered.
Check the readiness of the meat, salt the broth, simmer on the fire for another 10 minutes.
Let the product cool in the broth, then take it out, use it for making salads and other dishes.
The broth that remains after cooking, free from onions and seasonings, strain and use as a base for soup or sauces.

In a slow cooker

In a slow cooker, it is advisable to cook beef, cut into pieces, so that it has time to boil. Perform the following sequence of actions:

Defrost and then rinse the tenderloin. Remove veins, films, cut into small pieces.
Put the meat in a bowl, fill with water so that it covers it by 2 cm.
Turn on the "stewing", "cooking" or "soup" mode, set the timer for 90 minutes.
When the beef boils, open the lid, remove the foam, add salt and spices, close the lid.
At the signal of the device, check the readiness of the meat with a fork. If necessary, set the timer for another 30 minutes.

In a slow cooker, cook beef in the "stew", "soup" or "cooking" mode.

In a double boiler

Cooking in a double boiler is the most gentle way of cooking beef loin. The technology is simple:

Cut the product into portions 1 cm thick, put in the bowl of the appliance in 1 row and salt.
Turn on the steamer for 1 hour.
Turn the meat over, salt again, cook for another 30 minutes. Check the readiness with a fork and, if necessary, extend the operating time of the appliance.
Serve cooked beef hot or cold.

In a pressure cooker

In a pressure cooker, even tough meat will reach faster, but the device does not allow you to control its readiness. Therefore, time should be calculated with a margin. The brewing technology is as follows:

Rinse the beef, cut off the membranes and strands.
Put it in a pressure cooker, fill it with water.
Put on fire, wait for it to boil.
Remove foam, add salt.
Close the pressure cooker and when the pressure is sufficient, simmer for 50 minutes.

cooking secrets

During the cooking of beef, white foam is always released. Remove it with a spoon so that the broth does not turn out cloudy. The foam appears only in the first 10–15 minutes, then just cook under the lid as usual.5

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Beef is a product quite familiar to compatriots, which is used everywhere to prepare a wide variety of delicious dishes. The very same word "beef" comes from Old Russian. It means "cattle".

Our ancestors from ancient times ate beef along with pork. Hindus are the only ones who do not eat such meat, since the cow for them is a sacred animal.

AT modern world beef is stewed, fried, smoked, minced meat is made for making cutlets, dumplings, hamburgers. But often it is simply boiled to be consumed in its pure form, it can be added to certain dishes.

Time for preparing

It will take about 1-1.5 hours to cook fresh beef weighing 0.5-1 kg. But a frozen product that has the same weight needs to be cooked longer - about 1.5-2 hours. In a double boiler and slow cooker, you need to cook from 40 to 60 minutes.

How to cook beef

in a saucepan

Before cooking, the meat is washed well in water, laid out in a deep pan.
The product is poured with water, the pan is put on a stove with a strong fire.
After boiling water, boil the product for 5 minutes.
The water in the pan is replaced, salt is added to the new liquid, after which you can cook the beef for about 1.5 hours.
After the specified period, you will need to check the meat for readiness. If the fibers of the product have become soft, they are easily torn, then the meat is ready.

In the microwave

The meat is washed, cut into uniform small cubes, peppered and sprinkled with salt.
Place the meat in a microwave safe dish.
Onions, peppers, carrots are peeled and cut into half rings. Vegetables should be added to the meat.
Tomato paste, a little butter is added to the mixture. Only after that comes the turn of water.
Meat with vegetables is covered with a lid, cooked at full power for 20-25 minutes, after which at half power - 10-15 minutes.
Meat can be cooked in its pure form - without vegetable gravy. The cooking time does not change.

In a double boiler

Before cooking beef in a double boiler, cooks recommend soaking it in a special sauce.
To prepare the sauce are used: corn starch(1 teaspoon), soy sauce (2 teaspoons), sherry (2 cups), onion (2 pieces), wine vinegar (1 teaspoon), and salt and spices to your own taste.
The sauce must be prepared as follows: mix all the ingredients. At the same time, the onion is pre-cut into small cubes, while the rest of the components are enough to pour or pour into a bowl and mix thoroughly.
Beef (1 kg) is cut into thin small strips, poured with cooked wine sauce, left for an hour.
After the specified period, you will need to get the meat and place it in a special double boiler dish, cover with a lid. Cook until fully cooked - about 1 hour.

In a slow cooker

Take 1 piece of beef (about 1 kg), rinse it thoroughly with water.
The meat should be pre-cleaned from the film, rid of the tendons, and also separated from the bone.
The beef is cut into pieces, after which it is generously smeared with vegetable oil.
Pour 2 cups of water into the multicooker and add 1 onion, diced.
A piece of beef is laid out in a bowl, after which it is sprinkled with pepper and salt.
The water should completely cover the meat. If it is not enough, then it is necessary to add to the desired volume.
Select the “Extinguishing” mode, and set the timer for an hour or two, everything will depend on the quality of the meat.
After the end of the cooking time, you can check the readiness of the meat by piercing it with a knife. If the fibers are easily torn, and the meat itself has become soft and tender, cooking is over.

More tasty meat or beef broth can be obtained if, after removing the foam, vegetables (onions, carrots, potatoes, celery), peeled and cut into large pieces, are added to the water, as well as seasonings to taste (this applies to bay leaves, black peppercorns).

During the first 10-15 minutes of cooking, a white foam forms on the surface of the water. It must be constantly removed. Some chefs also recommend draining the first water.

Portuguese beef recipe with beans

Beef - 0.5 kg;
White beans - 1 cup;
Ham - 0.25 kg;
Onion - 1 pc.;
Smoked sausage - 0.1 kg;
Carrots - 2 pcs.;
Butter - 3 tablespoons;
Black peppercorns and ground, salt, bay leaf - all to taste.

Recipe:

Beans are pre-soaked in cold water for 10 hours.
The beef is cut, then peppered and salted.
Together with chopped ham, sausage, beans, onions, carrots, seasonings, you need to put the beef in a double boiler bowl. You need to cook the dish for 20-30 minutes - until fully cooked.
Oil with vegetables should be put on a dish, served with butter.